It's all French Bread

Today we made bread! Clad in white coats and hair nets, we followed the instructions written upon the white board. We made two different batches. The baker called the first batch of bread "fast bread." It used a bit more yeast and was put in a warm oven to rise quickly. This is the typical baguette we eat in America. The texture is dense and consistent throughout. The second batch we made was given more time to rise and was kept in room temperature. Because it was given more time, the yeast went through a second fermentation which gave the bread more flavor, a lighter inside, and bubbly texture. The second batch was by far superior to the first.

Keys to French Bread:

-KNEAD, KNEAD, KNEAD (forever)

-Salt, flour, water, yeast...that's it! (and add the salt after mixing the other three ingredients)

-Let it rise at room temperature 

-Give the dough plenty of time to rise